Mediterranean Chicken over "Spaghetti" and Parsley Tahini Sauce

This will be on my repeat list, for sure!  It's got that creamy, garlic-y, satisfying thing down pat!

1 Spaghetti Squash, baked whole for about an hour at 375, and then cut in half and "spaghetti-fied"

Mediterranean Chicken
1 package (about a pound or so) of organic, thin cut chicken breasts (could also use tenders)
1/4 c flat leaf parsley, chopped
juice of 1 lemon
2 TBS EVOO
1 TBS chopped capers
2 cloves chopped garlic
S&P

Combine parsley, lemon juice, EVOO, Capers, garlic and S&P in a bowl or plastic bag.   Add chicken and marinate for at least 30 minutes.  Once you are ready to cook, heat EVOO in a large pan and saute chicken until done and a little browned.

Parsley Tahini Sauce 
1 cup flat leaf parsley
2 cloves garlic
juice of 1 lemon
1/2 cup tahini
1/8 cup water (or as needed to thin)

Place all ingredients except for water in a food processor and blend.  Add water as needed to thin.  This sauce would be great on a variety of dishes!

To serve, place "spaghetti" on plate with chicken and top with sauce!